Ingredients
1/2 c. hazelnuts
1 lb. Belgian endives
1 lb. radicchio or Treviso
1 Bosc pear
1 Fuyu persimmon
4 oz. baby arugula
2 tbsp. Dijon mustard
2 tbsp. fresh lemon juice
2 tbsp. white wine vinegar
1/4 c. extra-virgin olive oil
1/4 c. canola oil
1/4 c. hazelnut oil
salt
Freshly ground pepper
Preparation
Step 1Preheat the oven to 375 degrees F. Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister. Transfer the nuts to a kitchen towel and let cool slightly. Rub the nuts together to remove the skins, then transfer to a work surface and coarsely chop. Let cool completely.Step 2In a large bowl, toss the endives, radicchio, pear, persimmon, and arugula. In a small bowl, whisk the mustard, lemon juice, and vinegar. Whisk in the olive, canola, and hazelnut oils, and season with salt and pepper. Just before serving, pour the dressing over the salad, toss well, and garnish with the toasted hazelnuts.
